Cinnamon-Cured Smoked Chicken Breasts Wih Cherry Barbecue Sauce

• 4 cups water
• 1/4 cup coarse salt
• 1/4 cup (packed) dark brown sugar
• 4 skinless boneless chicken breast halves (1 1/2 pounds total)
• 1 small onion, thinly sliced
• 2 thin lemon slices
• 2 cinnamon sticks, broken in half
• 2 cups wood chips (preferably cherry or apple), soaked 1 hour in water to cover, drained
• Cherry Barbecue Sauce

1. Whisk 4 cups water, coarse salt, and sugar in large bowl until sugar dissolves.
2. Add chicken breasts, sliced onion, lemon slices, and broken cinnamon sticks.
3. Cover bowl with plastic wrap and refrigerate 1 hour.
4. Prepare barbecue (medium-high heat).
5. Place wood chips in 8x6-inch foil packet left open at top; set packet atop coals 5 minutes before grilling chicken.
6. Remove chicken from marinade; discard marinade.
7. Grill chicken until just cooked through, about 8 minutes per side.
8. Transfer chicken to platter.
9. Serve, passing Cherry Barbecue Sauce separately.

water, coarse salt, brown sugar, chicken breast halves, onion, lemon slices, cinnamon sticks, wood chips, barbecue sauce

Taken from www.epicurious.com/recipes/food/views/cinnamon-cured-smoked-chicken-breasts-wih-cherry-barbecue-sauce-105307 (may not work)